Kimchi Pancakes

Inspired by Little Bird
This recipe is adapted from Little Bird, my favourite restaurant in Auckland and it’s one of my most loved recipes to make with my friends at home. Kimchi is filled with gut loving probiotics and there are some great brands now making fresh kimchi if you don’t want to make it at home. Pair with salad or veggies of choice to hit your macros.

Kates tip: Add a couple of eggs or some plain whey isolate protein powder to the pancake batter to enhance the protein content. You will need to adjust the liquid measure slightly to ensure you have the right consistency for the batter.

Approximately 4-6 pancakes

Ingredients

Pancakes
2 cups kimchi
2 cups chickpea flour
1 cup filtered water
3 tbsp tapioca starch or arrowroot
3 tbsp macadamia nut oil

Cashew Aioli
1 cup cashews, soaked overnight in filtered water
3 tbsp lemon juice
1/4 tsp Celtic sea salt
2 tbsp nutritional yeast
2 cloves garlic chopped
1/2 cup filtered water

Directions

In a bowl, mix all the pancake batter ingredients until smooth. Allow it to sit in the fridge overnight or for a minimum of 8 hours for fermentation, resulting in fluffier and crispier pancakes and enhances digestibility.

Heat macadamia nut oil in a non-stick pan on medium heat. Pour about 1/2 cup of batter (approximately 1 cm thick). Cook for 3 - 4 minutes until golden and crispy, then flip and cook for another 3 minutes. Ensure thorough cooking, adding extra time if needed. Repeat for the remaining batter.

For the cashew aioli – simply drain and rinse the cashews thoroughly. Place all ingredients in blender until creamy and smooth.

Lately, I love pairing this meal with my curried cauliflower mash and kale chips.